Cream recipes and strawberry sorbet | Where Nola eats

When my eldest daughter was in pre -k – more years ago that it seems possible – I wrapped my old -fashioned ice cream machine, a large ice bag, rock salt, a pint of cream and milk, a little sugar and a basket of strawberries at the market and transported everything to her class. I also worn a huge amount of courage, giving each preschool children a plastic knife to cut the top of the juicy berries, then cut them into irregular pieces.

The pieces were collected in a large bowl and crushed with sugar, cream and milk.

Their unforgettable joy still tickles me, a dozen 3 and 4 years old collaborating with house strawberry ice cream. We poured the pink mixture into the unsubscribe container, looking at the pieces of bay ruby ​​at the top and the tiny seeds overflowing the mixture like fresh cracked pepper.

Once the mixture of mixing in place, it went the lid. Then we superimposed the ice and salt all around the container nestled inside the rustic wooden barrel and let the machine do its thing. Their crescendo of joy like the tense engine, signaling the ice cream was ready. The teachers helped manage the crowd while I was doing stern in the soft pink service in cones and exceeded them to incredulous children.

Pink smiles surrounded me. Pure magic.

My mother started this tradition when I started after gathered fresh strawberries such as Easter eggs in a U -firm farm. Instead of chaos in class, we have turned our ice into the aisle where salt water could spread from the bucket of the Baratte without making interior mess. Mom would suggest that we are waiting for the “healing” ice cream, which means that it is in the container with fresh ice cream all around so that it can firm up.

We appreciated it as is. Nothing is compared.

At the top of the Louisiana strawberry season, where their sweet scent mixes with the brass band on the farmers market, my desire for homemade ice cream consumes me. There is no trembling nostalgia. In the absence of a classic unsubscription, I ordered the ice cream attachment for my mixer kitchenaid and I took care. I couldn’t decide between pale pink ice or the velvety red sorbet, so I did both.

When my now adult and stolen daughters come back to the nest, we will recreate this taste memory with my new toy and the classic recipe, the more the addition of the non -dairy sorbet.

We will return in time to preschool days. Cuy laughter. Some simple ingredients are everything you need.

Strawberry ice cream

Made about 1 liter

Recipe adapted from the manufacturer of White Mountain ice cream manufacturer

For a fun way to serve ice cream horn, place them in stump-free champagne flutes. The recipe can be scaled depending on the volume of your ice manufacturer. Keep in mind that pink liquid expands as it freezes.

1 cup of whole milk

1/2 cup of granulated sugar

pinched salt

1 teaspoon of vanilla extract

1 cup of thick cream

1 basket of fresh, rinsed, capped and finely chopped strawberries

1. Heat the milk in a small saucepan over medium heat until the bubbles are formed around the edge. Remove from heat. Stir in sugar and salt, stirring until dissolution. Add the vanilla and cream and whisk to mix. Stir in chopped strawberries.

2. Cool the mixture until it is cold, at least 30 minutes or until night. Churn as a function of your ice manufacturer instructions. Scrape the soft ice cream in a container with a lid and freeze with adjustment until they are firm – or immediately enjoy a soft greenhouse.

Strawberry sorbet

Enjoy the pure essence of strawberries in this red sorbet like a pink made with only 4 ingredients.

1 book of fresh, rinsed, capped and confined

About 1/2 cup of simple homemade syrup, cooled (the recipe follows)

1. Place the strawberries in a food processor and pulse with the blade to break the pieces. Add the simple syrup and continue to treat until smooth consistency.

2. Check according to your instructions as an ice cream manufacturer. Scrape in a container with a lid and tight gel until they are firm. Scoop and serve with a smile.

Simple homemade syrup

As the name suggests, it is so simple and a different formula from that of compression bottles found in the store. This makes the right amount for the sorbet recipe.

1/2 cup of sugar

1/4 cup of water

1 tablespoon of fresh lemon juice

1. Mix the sugar, water and lemon juice in a small saucepan and bring to a boil over medium-high heat. Stir gently to help the sugar to dissolve, ensuring that all the crystals have steamed on the sides of the pan. Remove from the heat and pour into a small bowl or a glass cup in heat. Leave to cool completely before adding to the strawberries.